Moth/Muth Beans Plant Seeds, Turkish gram (Vigna aconitifolia) Utreated Caribbeangardenseed

Moth bean seed (Phaseolus aconitifolius ) AKA Matki, Turkish grams,Organic Utreated Seeds !
Moth Bean Vigna aconitifolia,A drought-resistant sprawling bean-Organically Grown!
A small bean used in Indian cuisine, moth bean is cooked and made into various dishes, particularly popular with the Maharastrian people. The beans are also soaked overnight to make them sprout. These sprouted beans are used for salad.

Moth/Muth Beans,Also called Matki, or Turkish gram. A drought-resistant sprawling bean. small yellow flowers and deeply lobed leaves, grown especially in dry parts of South Asia for its tiny (3-4 mm) edible beans, which range in color from light brown to dark reddish brown.

Moth Beans (pronounced “moat”) originate from India where they are cultivated in arid regions. They are also grown in parts of the Mediterranean as well as the Middle East. Extremely drought and heat-tolerant. Considered to be one of the smallest beans cultivated.
They can be eaten in the green stage or allowed to mature and used as a dry bean. They can be sprouted like Mung beans or cooked like lentils, and also work well in combination with rice.

Delicious, with a “nutty” flavor and very high in protein (22-24%). The plants are low growing and spread out, forming a mat, hence their other common name, the “Mat Bean”. Moth beans can be grown as a ”living mulch” under crops like corn, smothering weeds and helping to retain moisture. The beans will mildew easily in wet soil conditions.

Since Northern Indiana has a good amount of rainfall in the summer, I recommend allowing the plant’s runners to climb up onto some type of mini-trellis in order to keep the pods off the ground. Plant in late spring, after all danger of frost has passed.

You can direct seed 1/2″ deep and 6″ apart, or start indoors as transplants and set out when the soil warms. Once established the key is to allow the soil to dry out between watering. They grow best on very well-drained, sandy soils, but I have had success even on clay loam.

Harvesting is a bit time consuming if you keep the pods picked as they mature on the plant. The other option would be to let the whole plant mature and dry, and then harvest the whole plant for threshing.

Moth Bean Delight
(Matki Usal)

Serves: 4
Cooking time (approx.): 25 minutes
Style: Indian Vegetarian (Maharashtrian)

1 cup(s) moth beans (matki) soaked in water overnight
2 medium onion(s) chopped
1 teaspoon(s) each of mustard seeds and red chilli powder
1 teaspoon(s) cumin seeds roasted and powdered
4 flake(s) garlic chopped
4 green chilli(es) chopped
1 teaspoon(s) goda masala or hot spice mix (garam masala)powder.
½ teaspoon(s) turmeric powder
2 medium tomato(es) chopped
1 teaspoon(s) grated jaggery
1 sprig curry leaves (optional)
2 tablespoon(s) oil
salt and to taste
coconut shavings (optional) and finely chopped coriander leaves to garnish.

Heat the oil, drop in the mustard seeds and let them splutter. Add the chopped green chilli(es), garlic and curry leaves (optional). Stir fry for a few seconds. Now add the chopped onion(s) and saute on medium heat for 5 minutes or till the onions are lightly browned.
Add the cumin, turmeric and red chilli powders. Add the hot spice mix, jaggery, salt, tomatoes and fry till oil separates.
Add the drained moth beans (matki). Mix well and add water just enough to cover this mixture. Bring to a boil. Cover and cook on medium/low heat for 20 minutes or till the moth beans are fully cooked.
Garnish with coconut shavings (optional) and finely chopped coriander leaves.

Moth Beans

How to use in Cooking:
It is mostly cooked dry with spices, coconut and fresh cilantro/coriander leaves
These products can also be enjoyed as a thick puree to be eaten with rice
Sprouted Moth is stir-fried with a few spices and eaten with pau/dinner rolls as snacks
Goes very well with fried onions, which add a touch of sweetness to the nuttiness of beans
The young seed pods are often eaten whole as vegetables, and they can also be spices in chutneys and used in pickled foods
When allowed to dry, the beans are cooked and then used in curries, salads and other dishes
These are reasonably nutritious, making them a good addition to the vegetarian diet, and many people enjoy the nuttiness of moth beans in foods like risotto, couscous, and soups

Materials: extra rich in protein,enjoyed as dried bean,fresh in its green pod,or even as a crunchy,nutritious sprou,garden,vegetable,Snack,Dried Bean,sprouting bean,Moth,Muth Beans,Matki